Protein cookies with almonds

Description

Delicate, fragile, weightless cookies! The minimum set of products and a good result! Besides, this cookie is another great way of recycling proteins, if You, like me, are always in the fridge, egg whites...

Ingredients

Egg white

100 g
Sugar

100 g
Flour

100 g
Almonds

100 g

Cooking

The oven to turn on to warm up 180 degrees with convection (blowing). Whites (room temperature) beat with the sugar until a strong, stable mass. Start to whisk the egg whites on medium speed of mixer, gradually add the sugar and gradually increasing the speed of whipping, to bring the protein mass to the desired consistency.

Add the sifted flour and gently stir with a spatula smooth turning movements to avoid lumps. The dough will be very soft and smooth consistency.

Pour raw almonds. Such cookies can be cooked with other nuts — walnuts, pistachios, etc. again mix gently.

Form for baking cupcakes (20x10 cm) to lay baking paper, pre-soaked in water and be wrung of excess liquid. Spread the batter into the pan and flatten. The height of the dough in the form should be approximately 3 cm.

Bake on the middle shelf of the oven for 20-25 minutes. Watch out for your oven!

Ready received the cupcake gently to get through the paper from the mold. Also carefully remove paper and cool completely cupcake!

Next, you need to slice the cake into thin slices, using his electric knife (which I have, unfortunately, no...) or an ordinary kitchen knife with a very sharp blade! I put the cake for 30 minutes in the freezer, since in principle, it is very well cut into such thin slices, but a certain complexity can represent the falling nuts... well, I'm sure you will succeed!

Lay the slices on a baking sheet, covered with baking paper and bake in a preheated 150 degree oven (in convection mode) to the point where the edges of the pastry begin to acquire a Golden color. Watch out for your oven! You may need 7-9 minutes.

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